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Monday, January 14, 2013

Kue Sarang Semut Pandan Vietnam (Vietnamese Honeycomb Cake)

In Indonesian & English

Bahan
-  250 ml Santan kental, 210 gr Gula          -  240 gr Tepung tapioka, 6 Telur, ½ st Garam
-  4 Dn pandan-iris2, 1 st extrak Vanilli     -  2½ st Baking powder single-acting *
-  Pewarna makanan hijau, Margarin

Cara membuat
-   Masak santan & garam di pan dng api kcl. Mskkan daun pandan sambil trs diaduk masak hingga wangi. Beri gula, aduk hingga gula larut saja. Angkat & biarkan hingga mencapai suhu ruang.
-   Panaskan oven & loyang 175° C, krn loyang hrs panas wkt adonan dimasukkan.
-   Campur bak.pwd & tp tapioka, sisihkan. Kocok telur dng whisk hingga menyatu saja (jangan sampai berbusa). Saring campuran santan kedlm mangkuk telur, aduk rata. Secara bertahap tambahkan tp tapioka ke adonan. Aduk perlahan & searah sampai adonan halus. Beri vanilli & pewarna, aduk hingga warna yg diinginkan tercapai.
-   Setlh oven & loyang siap, ulasi bagian dasar saja dari loyang dng margarin. Saring adonan ke dlm loyang, biarkan 5 mnt, kmd panggang ± 45 mnt (sampai permukaan kue kuning kecoklatan & tusuk gigi yg ditusukkan ditengah kue, bersih saat diangkat keluar)
-   Keluarkan loyang, ltkkan terbalik diatas rak kawat & biarkan mendingin sampai suhu ruang. Keluarkan kue dari loyang & hidangkan.
* Jangan gunakan baking powder double-acting, krn tak akan berhasil. Kalau tdk bisa mendptkan yg single-acting, ganti dng mencampurkan 2 bagian cream of tartar & 1 bagian baking soda (Spt yg saya gunakan utk resep ini: 1¾ st cream of tartar & ¾ st baking soda).

Ingredients
-  250 ml thick Coconut milk, 210 gr Sugar         -  240 gr Tapioca starch, ½ tsp Salt
-  4 Pandan leaves-sliced, Green food coloring    -  2½ tsp single-acting baking powder *
-  1 tsp Vanilla extract, 6 Eggs, Margarine

Directions
-   Heat coconut milk & salt in a pan over low heat. Add in pandan leaves, stir constantly & cook until fragrant. Stir in the sugar; cook just until it dissolved. Remove from the heat & let it cool to room temp.
-   Preheat oven & a baking pan to 175° C, since the pan should be hot when you add the batter.
-   Mix bak.powder & tapioca flour; set aside. Whisk eggs just to homogenize the whites & yolks (don`t beat it until foamy). Strain the coconut mixture into the eggs bowl; stir to combine. Gradually add in baking powder & tapioca starch; stir slowly & in one direction until the batter smooth. Stir in vanilla extract & food coloring until it reaches the desired color.
-   After the oven & baking pan ready, lightly grease the bottom side of the pan with margarine. Strain the batter into the pan. Let it sit for 5 min & then bake it for 45 min (until the top of the cake becomes golden brown & a toothpick inserted into the center of the cake comes out clean).
-   Remove the pan; put it upside down in a wire rack & let it cool to room temperature. Remove the cake from the pan & serve.
* Don`t use double-acting baking powder, since it won`t work. If you can`t find single-acting bak. pwd, substitute it by combining 2 part of cream of tartar & 1 part of baking soda (like what I did with this recipe: 1¾ tsp of cream of tartar & ¾ tsp of baking soda).

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